Rossoblu

Rossoblu, where fresh, stuffed pastas are some of the restaurant’s signature dishes. On this week’s episode of “The Bucket List: Dumplings,” Steve and his wife and partner Dina invite us into their kitchen to make three varieties of stuffed pasta including

tortellini and ravioli. New episodes of “The Bucket List: Dumplings” will drop every Sunday on YouTube. Make sure to subscribe to our channel and never miss a video. Advertisement Restaurants featured in this episode Rossoblu, 1124 San Julian St., Los Angeles

-Tart filled with strawberry and sweet cheese if you saved room, or mulberry ice cream if you can only manage one bite. — B.A. 500 Mateo St., Los Angeles, CA 90013, baveldtla.com (Mariah Tauger / For The Times) 17. Rossoblu Steve Samson spent parts of

share pastas, including the impeccable tagliatelle al ragù Bolognese. — B.A. 1124 San Julian St., Los Angeles, CA 90015, rossoblula.com Salumi served at Rossoblu with squacquerone and crescentine fritte. (Ricardo DeAratanha / Los Angeles Times) 20. Grand

Sonoratown    Orsa & Winston    Bar Amá    Bäco Mercat    Hayato    Bavel    Rossoblu    Grand Central Market    Bon Temps    Bestia    Broken Spanish    Shibumi    Q    Nightshade    The Exchange    Little Sister    Badmaash   

After closing completely for a few weeks, downtown favorite Rossoblu has returned with curbside takeout that can be ordered on Toast. You can grab pasta kits with pre-made sauces and whip up your own tagliatelle bolognese or tortellini with sage

featured on Top Chef. The restaurant also has a number of wines priced under $39 on offer, along with negronis for two, and grocery staples like sugar, flour, and anchovy butter. Perhaps that last one isn’t really a basic staple, but it should be. Rossoblu

and tastes like the best parts of a good, crisp cookie. Inside, the dumplings are brimming with juicy pork and shrimp. Steve Samson makes three varieties of stuffed pasta at Rossoblu: tortellini, tortelloni and sfoglia lorda, the latter a stuffed sheet

for aperitivo; Francesco Allegro, a pasta whiz at Rossoblu, consulted on a menu of nibbles that includes fried pasta. But the contrasts of mood within the bar’s microcosms accounts for much of its magnetism. On warm afternoons and evenings, the

Rossoblu. Calvin B. Alagot / Los Angeles Times As much as the restaurant conversation here has turned toward New Asian, Modern Mexican or Israeli-influenced cooking, it seemed as if half the major openings this year have been Italian. And first among them

is probably Steve Samson’s Rossoblu, a startlingly large Bolognese restaurant in the new City Market South complex. Minestra nel sacco is an odd specialty for Samson to feature — in Bologna, the plain, sack-cooked dumpling is a staple of fancy home

Verlaine    Cosa Buona    Irenia    Kismet    Holbox    Pizzana    Kobee Factory    Rossoblu    Vespertine    Dialogue   

menu of nibbles. His main gig is as a pasta whiz at Rossoblu; the variations on fried pasta he created for Capri Club sometimes end up on the doughy side, but otherwise dive in to easygoing arancini, eggplant parm, meatballs in sugo and smoked tuna with

Have you tasted the minestra nel sacco at Rossoblu, more or less a bowl of chicken soup with dumplings cooked in a cloth bag? It’s a pretty common dish in the area around Bologna, and you’ll find lots of recipes for it in Italian cooking magazines

simple home dish; everybody in Emilia-Romagna gets the much more complicated tortellini in brodo instead. And at Rossoblu, where the square little dumplings are released from the sack at table into the bowl of broth into which it is immersed, the dish is

, seven-course dinners packed with Rossoblu hits. Recently there were tiny coal-roasted turnips salted with bottarga; lamb meatballs with ricotta; and potato and cheese raviolini tossed in butter, thyme and Parmigiano, its richness lovely and fathomless

. Even in dark times, Rossoblu knows how to feed us well.

food from establishments including A.O.C., Alta Adams, Evil Cooks, Bavel, Rossoblu, Pizzana, Parks BBQ, Kato, For the Win, Post & Beam (winner of the 2020 Gold Award) and Phenakite (The Times’ 2021 restaurant of the year). Tickets are $175 per person